Cantaloupe And Almond Milk Soup Recipe

1. 1

   In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350F.

2. 2

   oven for 5 to 8 min, or possibly till they are aromatic, and transfer them to a blender.

3. 3

   Add in 1 1/2 c. water and blend the mix till the almonds are grnd fine.

4. 4

   Strain the mix through a fine sieve set over a bowl, pressing hard on the solids, throw away the solids, and return the almond lowfat milk to the blender, cleaned.

5. 5

   Add in the cantaloupe, the honey, the lime juice, and a healthy pinch of salt and blend the mix till

6. 6

   it is smooth.

7. 7

   Transfer the soup to a bowl and refrigerateit for 1 hour, or possibly till it is cool.

8. 8

   Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.